Ingredients

2 bananas, peeled and cut crosswise into thirds

8 oz 70% cocoa chocolate, chopped

1/2 tsp cinnamon

1/4 c toasted chopped hazelnuts

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Preparation

line baking sheet with wax paper; insert wooden stick into end of each banana.
freeze until hard, at least 2 hours.
when ready to dip bananas place choc and cinnamon into heatproof bowl set over pan of simmering water.
dip each frozen banana into chocolate and set on another baking sheet.
refreeze.